At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
11 problems found · Routine county inspection · Mar 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fambrini's Cafe got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Fambrini's Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Signs posted; last inspection report available K47How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Fambrini's Cafe's team
Is this your place?
Welcome, Fambrini's Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Fambrini's Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Fambrini's CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hood filters need cleaningThe county found: “*Repeated violation noted on 4/28/25 routine inspection* Flat top griddle observed on three compartment sink…”
Then the next one: Shelves and surfaces need cleaning
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-304.14, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
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We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 30, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Mar 30, 2026.
11 violations listed, 0 marked critical.
Not critical (11)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*Repeated violation noted on 4/28/25 routine inspection* Flat top griddle observed on three compartment sink drainboard [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove griddle or place with the rest of the cookline under hood.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Fambrini's Cafe? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime on the interior non-food contact portions of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Fambrini's Cafe? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current health permit was not posted and could not be located at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiuse wiping cloths stored on the food preparation counters outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fambrini's Cafe? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured one container of pooled eggs at the back preparation area in a shallow ice bath at 48F placed out less than 1 hour prior. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] A food worker added more ice to the bath.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fambrini's Cafe? Fix it
Show 6 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed knives wedged between the preparation cooler and adjacent preparation tables in the front and back service areas. 2. Observed a spatula stored in the basin of the hand washing sink of the front food preparation area. [CA] Clean equipment and utensils shall be stored to prevent contamination of the food contact surface.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Fambrini's Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above vegetables and other ready to eat foods in the three door upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fambrini's Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the sanitizer concentration of chlorine at the three compartment sink above 200 ppm. Active warewashing was not observed at this time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Water was added to the solution to dilute to 100 ppm.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fambrini's Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A food handler card for an active food worker was expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed a food worker wash their hands while gloved. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The food worker removed their gloves, properly washed their hands, and donned new gloves.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fambrini's Cafe? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu did not disclose which food items contain raw or uncooked foods. [CA] Provide identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
EarlierAug 6, 2025Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured multiple foods out of proper holding temperatures: 1) In the reach-in cooler, measured hollandaise sauce at 52F. Per PIC, hollandaise sauce was prepared more than 4 hours prior to temperature measurement. Hollandaise sauce is placed on top of the poached eggs, which have been cooling. 2) In the preparation unit inserts, measured shelled eggs at 56F and cheese at 59F. Per PIC, shelled eggs was restocked more than 4 hours prior to temperature measurement, and cheese was restocked less than 30 minutes prior. Shelled eggs are placed above the insert cooler line in plastic containers. 3) In the display cooler, measured cheesecakes at 50F. Per PIC, cheesecakes were moved to display cooler more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were voluntarily condemned and discarded. 1) Recommend to place hollandaise sauce in refrigeration unit away from cooling foods, such as poached egg. 2) Recommend to switch to approved metal containers to hold cold foods and ensure foods are stored properly below the insert line. Rearrange the units to place actively cooling foods away from holding foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed menu lacks consumer warning for hollandaise sauce (made on-site with raw egg yolk). [CA] Provide the following consumer warning for use of raw shell eggs in uncooked foods: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee drying dishes with a cloth. Dishes were wet stacked on top of each other. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
EarlierApr 28, 2025Routine inspection76 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following PHFs were measured out of temperature in back prep coolers inserts: -sliced swiss cheese at 58F -Sliced cheddar at 54F Per employee cheese was taken of out walk in about 45 minutes prior. The following PHFs were measured out of temperature in front prep cooler inserts: -Cubbed chicken at 66F -Cut watermelon at 51F -Cut tomatoes at 48F Per employee chicken was just done cooking at 11 (about 1.5 hours prior) and fruit was taken out of other cooler about 1 hour prior. All PHFs out of temperature observed to be stacked on top of the cold holding insert and over the fill line of the prep cooler. [CA] Keep PHFs within fill line of cooler. Ensure PHFs are at 41F and below for cold holding. [COS] Chicken and cut fruit was placed into prep cooler and raw carrots and dried cranberries removed prep cooler insert. Cheese was placed into prep cooler and raw jalapenos and onions were removed from insert to make space for cheese. Extra tomatoes were placed into prep cooler
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
No FSC was provided upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Pasta and onions observed to be stored directly on the floor to the right of handwash sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Spatula was stored in handwash sink area at front area. Skewers for food observed to be stored under paper towel dispenser in handwash sink area at front. [CA] Store utensils away from sources of contamination such as handwash sink. [COS] Spatural was moved to 3-comp sink to be washed.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in food prep area observed to have debris, especially behind prep coolers. [CA] Clean floors and maintain in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Griddle observed to be on 3-comp sink drainboard. Grease build up under shelves griddle observed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove griddle or place with the rest of the cookline under hood.
Show 2 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Under the counter dishwasher washer measured to have chlorine at 200ppm. [CA] Maintain chlorine for dishwasher at 50ppm - 100ppm.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken measured to be 89F inside walk in. Chicken observed in large covered plastic tub. Per employee cooked chicken was made around 11AM(1.5 hour prior). Black beans measured to be 75F in large metal pot under prep table in back area. Per employee beans were made about 1.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee spread chicken onto bake sheets and placed chicken back into cooler. Beans were reheated to 165F and facility will restart cooling process.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Fambrini's Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 73 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.